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Recipes by Bruno Stril
Course French Cooking Techniques
Tartar sauce
See recipe
Course French Cooking Techniques
Pan seared foie gras
See recipe
Course French Cooking Techniques
Bechamel
See recipe
Course French Cooking Techniques
Hollandaise sauce
See recipe
Course French Cooking Techniques
Béarnaise
See recipe
Course French Cooking Techniques
Roquefort sauce
See recipe
Course French Cooking Techniques
Peppercorn sauce
See recipe
Course French Cooking Techniques
Fish Stock
See recipe
Course French Cooking Techniques
Three cheese soufflé
See recipe
Course French Cooking Techniques
Pot au feu bouillon
See recipe
Course French Cooking Techniques
Warm goat cheese salad
See recipe
Course French Cooking Techniques
Jus de volaille (reduced poultry stock)
See recipe
Course French Cooking Techniques
Goujonnettes of sole
See recipe
Course French Cooking Techniques
Beef consommé (clarified soup)
See recipe
Course French Cooking Techniques
Crunchy king prawns
See recipe
Course French Cooking Techniques
Onion soup
See recipe
Course French Cooking Techniques
Filets à la Bercy
See recipe
Course French Cooking Techniques
Potage cultivateur (farmer’s soup)
See recipe
Course French Cooking Techniques
Sole meunière
See recipe
Course French Cooking Techniques
Pumpkin soup
See recipe
Course French Cooking Techniques
Sole dugléré
See recipe
Course French Cooking Techniques
Fish soup
See recipe
Course French Cooking Techniques
Gnocchi à la parisienne
See recipe
Course French Cooking Techniques
Classic french and lemon vinaigrette
See recipe
Course French Cooking Techniques
Gratin dauphinois
See recipe
Course French Cooking Techniques
Mayonnaise and green sauce
See recipe
Course French Cooking Techniques
Roasted rack of lamb with glazed vegetables
See recipe
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